The full handi

Aged basmati, mutton, potato, saffron — dum-cooked for 3 hours.

Fragrant chicken pilaf with ghee, raisins and fried onion.

Rainy-day lentil rice with slow-cooked beef bhuna.

Chinigura rice, ghee, cardamom, bay leaf.

Padma hilsa in mustard and green chilli, steamed in banana leaf.

Golda prawns in coconut milk and garam masala.

Rohu in a rich onion-tomato gravy.

Dry-fried prawns with onions and green chilli.

Chittagong-style beef, slow-fried till almost black.

White yoghurt-and-poppy gravy, mild and rich.

Kolkata-style mutton, onion-heavy and slow.

Four potato-peanut shingaras, tamarind chutney, milk tea.

Spiced chickpeas, egg, tamarind, crunchy fuchka bits.

Caramelised sweet yoghurt set in clay pots.

Ground-rice pudding with cardamom and pistachio.